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Students and lecturers of the Plantation Crop Production Study Program (Prodi), Department of Agricultural Production, Politeknik Negeri Jember (Polije) have succeeded in creating a new innovation that attracts attention, namely coffee syrup. This innovative product is not just the result of an ordinary experiment, but is the fruit of the Post-Harvest Practicum of Coffee and Coconut carried out by students with the direction and guidance of competent lecturers.
According to Ir. Usken Fisdiana, M.ST., the lecturer who directly guided this practicum, the coffee syrup is entirely the result of student work. This coffee syrup product aims to produce products that are not only unique but also useful.
“This coffee syrup comes in three sweetener variants, namely granulated sugar, palm sugar, and coconut sugar, which are designed to provide a variety of flavor options for consumers,” Usken explained.
Usken explains that this innovation has a number of important benefits, both from an academic and commercial perspective. First, this coffee syrup product adds to the diversification of processed coffee products in the market, so that consumers have more choices in enjoying coffee.
“With this coffee syrup, we are not only adding to the variety of coffee products, but also giving a new twist to how to enjoy coffee itself,” Usken said.
This innovation enhances students’ knowledge about the development of processed coffee products. Through this practicum, students learn about the coffee processing process from the selection of quality raw materials, proper processing, to preservation techniques that are safe for health.
“This is an excellent opportunity for students to understand the coffee industry more deeply, while honing their skills in creating products that are ready to compete in the market,” Usken explained.
In addition, making coffee syrup also improves students’ skills in producing products with guaranteed quality and safe for health. The production process that the students go through not only focuses on taste, but also pays attention to the health and safety aspects of consumers.
“We ensure that every step in the production process follows strict quality standards, so that the final product is of high quality and safe for consumption,” he added.
This innovation also opens up opportunities for students to develop entrepreneurship in the field of coffee syrup production.
“With the knowledge and skills they gain, we hope the students can develop their own business in the future,” Usken said.
The advantage of this coffee syrup product lies not only in its distinctive taste, but also in its practicality and versatility. This coffee syrup is very easy to use as a basic ingredient to make various types of contemporary coffee drinks that are currently popular among the public, especially the younger generation. Consumers only need to mix this syrup with other drinks according to taste to create various interesting flavor combinations.
“This coffee syrup can be served as both a hot and cold drink, making it suitable for any occasion,” Usken said.
From a health perspective, the coffee syrup is safer as its food additive content is only 0.1%, which is below the standard required by the Food and Drug Administration (BPOM).
“We pay close attention to health aspects in making this coffee syrup, so consumers do not need to worry about the safety of this product,” said Usken. The product also has a long shelf life of 6 months at room temperature and 12 months if refrigerated, making it a practical and economical choice.
The coffee syrup is also made from real coffee extract with minimal food additives, making it a healthier option, especially for people with stomach and blood sugar issues.
“We want to ensure that this product is not only delicious, but also beneficial for consumers’ health,” Usken emphasized.
With all the advantages and benefits offered, Usken and the team hope that this coffee syrup innovation product can be commercialized soon so that it can be enjoyed by the wider community.
“We see great potential for this product in the market, and we hope that this product can be widely marketed soon,” Usken said.
This commercialization step is expected to not only provide economic benefits for students and Polije, but will also contribute to the development of the coffee industry in Indonesia.
“We hope that this product can become one of the superior products that can elevate the name of Polije and make a real contribution to society,” Usken concluded. (rda)